rainbowxnapalm:

Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds

serves 4 to 6

8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked, the peas, not entire pods)
juice from 2 lemons (plus fresh lemon wedges for serving)
3/4 cup almonds, crushed and lightly toasted

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.

(via get-healthy-feel-awesome)

melanie-is-healthy:

Healthy food combi

evepostapple:

Zain’s Chocolate Cake Protein Bars

I would like to welcome all of my new friends that have recently started to follow my blog.  For those of you who don’t know, I have been nicknamed the girl who can turn any dirty recipe clean.  This is my recipe for Chocolate Cake Protein Bars and this one is dedicated to you.  I hope that this recipe makes your life a little sweeter and your journey to health a little easier.

Ingredients:

1 Cup Oats (ground)

2 Scoops Chocolate OR Vanilla Whey (I use Interactive Iso Whey)

4 Egg Whites

50 Drops Liquid Stevia OR 160g Dates (pitted) OR 1/3 Cup Honey

½ tsp Baking Soda

8oz Pumpkin Puree

4 Tbsp Cacao Powder

1/4 Cup Cacao Nibs OR Sugar-Free Chocolate Chips (optional)

24g Walnuts (optional)

Pinch Himalayan Crystal Salt

2oz Unsweetened Almond Milk

2oz Water

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all dry ingredients: oats, protein, baking soda, salt, cacao and nibs or chips and walnuts.

3. In another bowl, combine all wet ingredients: egg whites, sweetener OR dates, pumpkin puree, almond milk, and water

4. Mix wet ingredients into dry.

5. Transfer mixture into a sprayed glass baking dish and spread to make it even.

6. Bake 25-30 minutes and allow to cool for 30 minutes before slicing.

7. Slice into 8 large or 16 small bars and enjoy warm, cool or crumbled on top of Zain’s Vanilla Almond Ice Cream.

***If you want to get really naughty, melt 2 tbsp extra virgin coconut oil + 3 Tbsp Cacao + 1/4 Cup sweetener of your choice.  Refrigerate for 30 minutes and spread over top chocolate cake bars nom nom nom***

(via walkrunlose)

guiltfreedesserts:

Mint Chocolate Chip Fudge Pops; only 25 calories each!

(click on picture for recipe)

riiaeatsright:

Originally From The Greatist!

Perfect Picnic

• Fruit and Nut Bars
  These eight-ingredient bars are the perfect way to fit in that daily dose of nuts and satisfy that sweet tooth at the same time. Plus, they go from pantry to plate in less than an hour!
• Carrot and Raisin Slaw
  No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
• Cherry Chicken Salad
  Pack this chicken salad for any picnic. The little flavor kick from fresh cherry is a welcome delight for the tastebuds!
• Quinoa Puttanesca
  This Italian classic takes a healthier twist with quinoa and spinach. Plus, it’s super quick to make!
• Zesty Shrimp and Quinoa
  This super-easy seafood dish can go from fridge to table in less than 15 minutes and is sure to satisfy any grumbling stomach.

Salad Time:

• Quinoa Greek Salad
  This recipe for a healthy (dressing-free!) quinoa salad is a perfect side dish without the added calories and carbohydrate-overload.
• Chopped Mexican Salad
  With just 10 minutes flat of prep time, this Mexican-inspired dish is a quick and healthy alternative to typical South of the Border fare.
• California Spinach Salad
  This spinach-based salad definitely brings a little California sunshine to any dinner table.
• Mediterranean Cucumber Salad
  Ready in under 10 minutes, our healthy Cucumber Salad makes the perfect quick and easy side for any warm weather meal.
• Spinach and Israeli Couscous Salad
  This spinach-packed grain dish makes for a healthy, no-fuss addition to any dinner table (or lunchbox).
• Veggie-Packed Quinoa Salad
  This veggie and protein-packed quinoa dish can is the perfect quick weeknight dinner or lunch on-the-go.
• Lentil and Feta Tabbouleh
  With only one pot to clean, this is an easy, healthy, fresh, and flavorful dinner option.
• Fresh Pea and Radish Salad
  This super seasonal salad bursting with fresh flavors is perfect as a Memorial Day barbecue side dish.

Sweet Tooth:

• Berry Patriotic Parfait
  No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
• Greek Yogurt Cupcakes
  For a cupcake that’s tasty, sweet, and healthier than most, this may just be your new favorite recipe.
• Banana Ice Cream
  Ice cream made only from frozen bananas? Yes, please!
• S’more Brownies
  Sweeten up by taking s’mores on the go with this awesome (and healthy-ish) recipe.
• Peanut Butter Chip Cookies
  Peanut butter cookies never looked so yummy or tasted so good as in this whole-wheat recipe.

missionslimpossible:

Banana Oatmeal Smoothie

• 2   whole Bananas (best with brown flecks on peel)
• 2   cups Ice
• 1/3   cup Yogurt - preferably Greek yogurt flavored with honey
• 1/2   cup Cooked oatmeal
• 1/3   cup Almonds

380 Calories. Great for a breakfast or lunch meal

(Source: shrinkingelephant, via anotherstrangermee)

pursuingamazing:

super-low calorie frittatas!

4 egg whites
1/2 cup chopped up broccoli or mushrooms or peppers
1/4 cup minced onions
pinch of montreal steak spice seasoning
pinch of italian seasoning
2 tbsp pasta sauce (optional)

1. Divide the chopped up broccoli/mushrooms/peppers and onions into a small muffin tin.

2. Beat the eggs in a bowl and combine the seasonings. Add more, if wanted.

3. Pour the egg whites into the muffin tin, dividing it evenly.

4. Transfer to a 425 F preheated oven, for about 10-15 mins. This is a little bit sketchy, but it should be golden brown on top.

[optional] Take it out when it’s golden brown and put about a tsp of pasta sauce on top of each muffin. Place back in the oven for about 5 more minutes.

5. Take out of the oven and let it cool for a little bit. 

6. eateateateateateateatohwhatit’sallgone!

calories: 130 calories for 9 frittatas/egg muffins, 14.4 g protein
14.45 calories for each frittata

There’s only 8 in the picture, because I already ate one. :P

beautyisachoice:

Broccoli and Chicken Quesadillas

Ingredients

• 2 ounces of pre-cooked shredded chicken
• ½ cup of steamed broccoli, chopped up
• 1/3 cup of part skim shredded mozzarella cheese
• 1 whole grain tortilla
• 2 tbsp plain, no fat Greek yogurt
• 1 tsp red pepper sauce

Directions

Combine Greek yogurt with hot sauce and set aside.

Heat chicken and broccoli in a large non-stick pan over medium heat. Once heated through remove from the pan and place in a medium bowl.

Toss chicken and broccoli with salt, pepper and garlic powder and then set aside.

Place tortilla in the hot pan and allow to heat through on one side. Flip the tortilla and sprinkle half of the cheese over one half of the tortilla. Top cheese with broccoli and chicken and then sprinkle the rest of the cheese over the top.

Using a spatula fold the tortilla over on to itself (into a half moon) and top with something heavy (ie. A weighted pan or my personal favorite, a teakettle). Allow to cook for a minute or two OR until the bottom lightly browed. Flip the tortilla and cook for another minute or two on the opposite side.

Remove Quesadilla from the pan and allow to cool for a minute or so before cutting into wedges. Top with spicy yogurt and Enjoy!!

Nutritional Analysis

Calories: 390; Total Fat: 13.6g; Saturated Fat: 6.2; Cholesterol: 74mg; Sodium: 451mg; Carbohydrate: 29.1; Dietary Fiber: 6.1; Sugars: 1.7; Protein: 36

oh my god I NEED to make these.

(Source: cleananddelicious.com, via keishaleial)

curvyybetch:

fitgrovegirl:

militaryfit-bombshell:

Low Calorie Ice Cream Sandwhich

SAY WHAT?

Ingredients

•  Lite Cool Whip
•  Graham crackers

1. Freeze the Cool Whip container.
2. Break a graham cracker sheet in half.
3. Place a spoonful of frozen Cool Whip on one half.
4. Top with the other half of the cracker sheet.

For some fun variety, try strawberry Cool Whip or cinnamon sugar graham crackers.

From FITNESSRX

Omg yes!!

Wuttttttt is this sorcery

OmG want to make this.

(via healthythinbods)

lifeisyourstomiss:

fitliv:

Everyone, go make roasted chickpeas. Right now.

1 can garbanzo beans + S/P + olive oil + cumin + cayenne pepper

(makes multiple servings)

Then roast @ 450 for 25-30 minutes.

They’re crunchy and filling, and full of protein!

OMG they’re like healthy corn nuts! I used to love those things.

(via prettywildhealthy)